Potato and Leek Soup or “Vichyssoise”

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Ahhh vichyssoise (vish-ee-swahz) or more simple put cold potato and leek soup is perfect for the summer time after a hot day in the sun.

Soup in the summer? Soup that is cold? You are probably thinking that is crazy – no, it is brilliant!  This cold yet heart warming soup is sure to be a hit in this August heat.

Potato and Leek Soup – AKA Vichyssoise


Serves about 6-8 bowls

Prep time: 45 minutes

Cook time: 30 minutes

**Please allow time for this to cool to room temperature before putting into the fridge.  It can be eaten when lukewarm but tastes best with time.  Suggested to make in the evening and eat the next day.


  • 5 medium potatoes (Russet is the traditional kind used for Vichyssoise)
  • 1 stick of butter
  • 2 large leeks (only light green and white part at the end)
  • 6 garlic cloves (slightly chopped)
  • 1 box of chicken stock (can use vegetable stock as a vegetarian option)
  • 3/4 cup heavy cream
  • 1 1/4 cup milk (I used skim)
  • 1/2 tsp. pepper
  • 1 tsp. salt
  • 1/4 tsp nutmeg

Optional toppings:

  • Chopped chives
  • Additional cream or milk
  • Bacon
  • Nutmeg


  1.  Peel the potatoes, cut into cubes and soak in cold water until needed again.
  2. Turn heat on low and add butter into a large pot.
  3. Cut leaks and ensure that all sand is out by washing in a strainer.  Add to pot with butter.  Then add garlic cloves for 5-7 minutes.  Make sure that the leaks and garlic do not turn brown.
  4. Increase heat.  Add the stock and then the cubed potatoes.  Put the lid on the pot and let simmer on low to medium heat for 30 minutes.
  5. Be careful of HOT contents if you wish to wait for the liquid to cool that is fine.  Pour a few cups at a time into the blenders and liquify contents.  Be sure not to over fill the blender and again be careful if the soup is still hot.  Pour liquid into a large bowl from the blender.
  6. Once all of the soup is in the large bowl slowly stir in the cream, milk and all of the seasoning. Allow the soup to rest and loose the heat and when the soup gets to room temperature put in the fridge.  The flavors get better with more time in the fridge.  (I some times sneak in a bowl or two while it is lukewarm 🙂 )
  7. After about 2-6 hours in the fridge enjoy with chopped chives on top and additional cream if you would like!!

Adapted from The Luna Cafe

The other week I was in a huge mood for soup all week long.  It worked out well during the week because my office constantly has an Arctic breeze flowing through.  A fluffy blanket and warm soup with a side salad does the trick to make it through the day in the frozen office.  But since it has been in the high 90s outside here in Texas warm soup did not sound appetizing after an nice summer afternoon at the dog park.  That is when a craving for yummy vichyssoise came to mind and I was on a mission to make a big pot that weekend.

So as any good daughter would do I called my mom and told her of my plans to make vichyssoise that weekend!  What she replied back I was not expecting – She told me about her mom and her Julia Child ways making vichyssoise for their family of 8.  Apparently after the 6 kids would get home from the pool she would have lukewarm vichyssoise waiting for them for lunch.  They would add a touch of cream and some leeks on top and were good to go!  Talk about heart warming right?  I didn’t even realize this soup was a family tradition.


(My Uncle William’s 3rd birthday party with 6 out of the 8 of their clan.  My mom is the one peaking in from the back with the red hair.)

So from our family to yours – I hope you enjoy some potato and leek soup this summer!

Cheers from the heart, ❤


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